Seafood soup

 

• 12 clams
• 12 mussels
• 12 prawns
• 1 small cuttlefish, cut into small squares
• monkfish “carcass”
• 1/2 onion, very finely chopped
• 2-3 cloves of garlic, peeled and chopped
• 1 glass white wine
• 80 g rice
• 1 hard-boiled egg, chopped
• chopped parsley
• 1 teaspoon pepper paste
• salt
• chilli pepper
• yellow colouring

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• put the monkfish, prawn heads and the tentacles from the cuttlefish in 1 litre of cold water, add a teaspoon of salt and bring to the boil
• simmer for 20 minutes, strain, remove any flesh from the monkfish bones
• meanwhile, gently fry the onions, add the garlic, cook for 10 minutes on a low heat
• add the wine, turn the heat up to burn off the alcohol and then pour in the strained fish broth
• wash and clean the mussels, put in a pan with a a little cold water, bring to the boil and take them out as soon as they start to open, remove the mussels from the shells, keep some of the juice to add to the fish broth
• add the colouring, pepper paste, chilli to the fish broth and then the rice, cook for about 15 minutes and then add the prawns, cuttlefish and clams, cook for a further 5 minutes
• finally, add the chopped parsley, mussels and monkfish
• serve and sprinkle with the egg

It goes well with a chilled white wine.